Italian

Red SauceClassic

Name: Red Sauce (Classic)
Cook time: 70 min
Total time: 70 min
Cuisine: Italian
Ingredients: olive oil, a few tbsp; 1 yellow onion, diced; 4–8 cloves garlic, minced; depending on taste; red pepper flakes; dried oregano; fresh basil, if you have it (optional); 28 oz jar of tomatoes, whole or crushed, preferably San Marzano; ½ cup water

An everyday tomato sauce: onion, garlic, oregano, and San Marzanos simmered low.

Cook: 1 hr 10 min
Total: 1 hr 10 min

Not rated

Ingredients

a few tbspolive oil
1yellow onion, diced
4–8 clovesgarlic, minced; depending on taste
red pepper flakes
dried oregano
fresh basil, if you have it(optional)
28 ozjar of tomatoes, whole or crushed, preferably San Marzano
½ cupwater

Method

Step 1: Add a few tbsp of olive oil to a high-walled pan or Dutch oven over medium-low heat.
Step 2: Add the diced onion, stirring and making sure it doesn't burn, 5–7 minutes or until cooked.
About 7 min
Step 3: Add some red pepper flakes, dried oregano, and the minced garlic. Stir a lot; garlic burns quickly. 60 seconds tops.
Step 4: Add the tomatoes and stir to deglaze the bottom. Add about ½ cup of water. Crush the tomatoes if using whole.
Step 5: Add basil, if using.
Step 6: Simmer on low for 45–60 minutes, until the sauce has thickened a bit and the tomatoes have cooked down.
About 1 hr
Step 7: Remove the basil, if used.
Step 8: Optional: blend with a stick blender for a smoother sauce. I usually do, but nothing wrong with a chunky sauce.

Version 1 · updated November 15, 2026